parmesan chicken cutlets

Impressive and expeditious are two adjectives which come to mind when describing these crispy, tender chicken cutlets. You may ask your butcher to slice your chicken breasts into cutlets and it will not only save you time but also angst if your knife skills are below par. Serve with fresh squeezed lemon and a pinch of sea salt. The market featured elegantly thin asparagus spears. Served steamed with a dilled mustard sauce, which was wonderful with the cutlets too! Dilled mustard sauce recipe below.

Place flour in a shallow bowl. Beat eggs in a second bowl. Combine panko, parmesan, and mustard powder in a third bowl and season mixture with salt and pepper.

Dredge the chicken in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

Heat olive oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt.

I know you love that bowl and I thought of sending it to you but it has crossed the line…it is no longer “gently used” it has far too many character marks. I’ll keep my eye out for one just for you though! Hope you have a good New Year’s celebration…

Yes! I am familiar with schnitzel and I love it. I made the sauce for the asparagus and after one bite of chicken with the sauce on it I added another dollop to my plate to eat with the chicken too. Sometimes I just love dipping sauces. :)

That sounds very lovely, Seana. We often eat our schnitzel with curried pea soup – rich and velvety – it is a lovely dipping vehicle for the crisp, lemony chicken. I am also a dipper. We have many similar tastes. Have a lovely night -Shanna

Thank you Suzanne. Have you had the pencil thin asparagus? I enjoyed them so much! I don’t see them very often in the market and I’ll make sure to buy them every time I see them now, they are so wonderful! Just as thin as haricots verts and just as lovely too.

Miso paste would definitely give it a different flavor…perhaps a good one at that! I do love mayo so adding it to the sauce was strictly for personal taste. I think you could even leave it out and it would be good too. Let me know if you make it with miso paste, I’d love to hear how it turned out. :)

Loving the sound of that coating. To the extent your post is coaxing me back to meat. Actually, might even buy venison tomorrow to try a stew for New Years Day. Anyway, the mustard – dry English? One of those ingredients I never have in. Dijon and wholegrain, yes. As for the fresh dill and chives that’s another combination I’ve never tried. And I can buy both locally :) Really nice post! And like both adjectives, too.

Venison. Wow! A fabulous “special” stew idea. It’s great you have it available to you, I don’t see it available here in our markets. And New Years Day is a perfect day for a wonderful stew. The mustard; I happen to have 4 different mustards in the fridge right now and wouldn’t you know it…I used the most common mustard we have available to us here, American yellow mustard! It is the kind you may find on a hot dog at the ball park, although I imagine this sauce would be even better with dijon or wholegrain. Hope you buy the venison and treat yourself to a wonderful New Year’s Stew. :)

Such a wonderful family-friendly dinner! I love using panko breadcrumbs too – so much lighter and tastier than other options out there. The dill and mustard sauce sound like it would go wonderfully as well – I’ll be giving this a try very soon. Thanks!

It’s true! My son has always loved “chicken nuggets” and yet here is the real way to prepare them. Hope you do prepare this…you’ll love it and it is so easy too. I had to buy more panko today…I love it too! :)

d’oh! I made chicken nuggets tonight with panko, but had I read your post first I would’ve done this. Next time… Love these simple yet delish (and kid-friendly) recipes. As much as I love fancy and sophisticated, etc, these tenders are how I usually cook.

Thank you! I”m sure your “nuggets” were spot on! :) How can you go wrong with panko…right? I cook this way too, honestly. Nothing fancy here in this little cottage… Hope you have a wonderful New Year’s celebration!

OMG that dilled mustard sauce sounds amazing. I’m going to make that on Thursday. YUM! And it’s a perfect addition to your gorgeous chicken cutlets. Lovely photos. Thank you for sharing! Happy New Year!

I shouldn’t still be hungry I have just eaten breakfast but this recipe looks so light and tasty – love the panko breadcrumbs with Parmesan especially with the dilled mustard sauce, a beautiful marriage. I am making a note of this recipe as I really would like to try it.
Happy New Year!

Lovely. I cooked Chicken Kiev last weekend. There are a lot of similarities. I messed up on the photo end of things and have to re-do the dish for posting. No trauma as it was delicious. Your cutlets look delicious too.
Happy New Year,
Conor

I made chicken cutlets for dinner, with the intention of making them Alla Parmigiana. Only I didn’t have the tomato sauce I thought I did in the fridge. So we just had them as is with lemon squeezed on top. Your dish sounds fabulous! Happy New Year and all the best in 2014!